Marcello Corno

Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans

Roy N. Dsouza, Anne Grimbs, Sergio Grimbs et al. · Food Research International · 2018 · 69 citations

Food Chemistry, Cocoa Beans, Food Fermentation +8

Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans

Neha Kumari, Anne Grimbs, Roy N. Dsouza et al. · Food Research International · 2018 · 60 citations

Food Chemistry, Food Fermentation, Biochemistry +8

Experimentally modelling cocoa bean fermentation reveals key factors and their influences

Warren A. John, Nina L. Böttcher, Britta Behrends et al. · Food Chemistry · 2019 · 50 citations

Food Fermentation, In Vitro Fermentation, Agricultural Economics +3

Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins

Diana Sirbu, Anne Grimbs, Marcello Corno et al. · Food Research International · 2018 · 37 citations

Food Chemistry, Different Origins, Lipid Analysis +7

Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa

Paweł J. Andruszkiewicz, Roy N. Dsouza, Irem Altun et al. · Food Research International · 2019 · 34 citations

Biochemistry, Natural Sciences, Taste-active 2,5-Diketopiperazines +6